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Strawberry & Elderflower Trifle

Ingredients

For The Custard

  • 600ml double cream
  • 1 vanilla pod (seeds scraped)
  • 4 large egg yolks
  • 1 tbsp cornflour
  • 50ml elderflower cordial
  • 2 tbsp golden caster sugar

For The Base

  • 350ml ginger wine
  • 3 sheets leaf gelatine
  • 200g lemon drizzle cake

For The Strawberry Layer

  • 4000g Annabel’s Deliciously British strawberries
  • 3 tbsp golden caster sugar
  • 1 tbsp balsamic vinegar

For The Topping

  • 600ml double cream
  • 1 tsp vanilla bean paste
  • 50g icing sugar
  • Ginger biscuits, crushed
Annabel's Strawberries and Elderflower Trifle

Instructions

STEP 1

For the custard, heat the double cream and vanilla in a medium saucepan and bring to the boil. Whisk together the egg yolks, cornflour, elderflower cordial and sugar in a bowl, then pour in the hot vanilla cream. Pour into a clean pan and set over a low-medium heat for 5-6 mins until thick and glossy. Pass through a fine sieve into a bowl and leave to cool.

STEP 2

Put the wine and gelatine in a separate pan, heat gently to dissolve, then pass through another fine sieve into a jug and leave to cool slightly.

STEP 3

Put the lemon drizzle cake in a trifle or serving dish, pour over the jelly and place in the fridge for 1 hr to set. Once set, pour the custard onto the trifle base and leave it to set in the fridge overnight.

STEP 4

The next day, place the strawberries (halved and hulled), caster sugar and balsamic vinegar in a mixing bowl, toss them together and leave in the fridge to marinate for at least 1 hr. Then, spoon the strawberries on top of the custard, along with the balsamic juices.

STEP 5

Whisk the double cream, vanilla and icing sugar together, then spoon on top of the trifle. To serve, crumble over the ginger biscuits.

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